From learning the ins and outs of day to day operations to mastering safe food handling, Michael is always looking to find that next dish to wow guests and leave them longing for more. He has worked in larger corporate restaurants as a culinary specialist, kitchen manager, and certified grill master. He strives to work with fresh cuts of beef, local produce, and North Carolina caught seafood. He is currently a chef at Michael’s Showside Grill where he has found happiness working with the fresh locally-sourced food, along with the opportunity to showcase new ideas and specialty menu items alongside Chef/Owner Michael Ward.
Michael Lagcher was born in Hopewell, Virginia. However he has spent the majority of his life in Eastern, North Carolina. Finding a passion and desire for culinary arts very early, he has been hawking every chance to learn about the restaurant industry since he was 12 years old. Starting at the bottom in a local Raleigh pub, he has been persistent in mastering his craft.
Serge Falcoz-Vigne is from Grenoble, France. In 1984, at the age of 16, he started his cooking apprenticeship. As a young man he followed his heart to the culinary capital of the world and went to Paris to pursue his dream of becoming a chef. After several years of cooking and sous-chef experience, his dream became a reality — he owned and operated a restaurant in Paris, called “Au Passé Retrouvé.” When the restaurant was sold in 2007, he and his wife Samantha decided to move across the pond to her hometown in Raleigh with their son, Jack.
Chef Joel Schroeter
Old North Meat and Provisions
Coming soon to Durham
After earning his Masters Degree in the Food Science Department at NC State University, Joel left the field of biotechnology to explore his passion for food. Working in a variety of kitchens in the Raleigh area, as well as his hometown in Northern Wisconsin, eventually landed him at Mandolin Restaurant working under Chef Sean Fowler. A line cook position transitioned into a Sous Chef position and on to Chef de Cuisine.
Chef John Oliver Evans
Funky Fresh Food Truck
Goldsboro, North Carolina
Chef Joe Lumbrazo
Raleigh, North Carolina
Chef Sean Fowler
Raleigh, North Carolina
Chef Regan Stachler
Hull Foods ~ Chapel Hill, NC
Red Sauce Joint ~ Cary, NC
Chef Michael will be preparing... locally grown tomatoes and basil crafted into a rich sauce served with freshly made gnocchi
Chef David Gaydeski, Dinner in The Meadow Chef Coordinator
Chef Chris Prieto
Knightdale, North Carolina
A native of Pittsburgh Pennsylvania, Chef David Gaydeski found his passion for food early on, being a Type 1 Diabetic for more than 30 years. His drive was to understand how food impacted the body and to design healthy meals using local, fresh products which he could then share to inspire other diabetics.
After graduating from the International Culinary Academy, he began his career working for Hyatt Regency hotels and at restaurants on Hilton Head Island. He moved to North Carolina in 1998 and worked primarily in country clubs, rising to Executive Chef at Club Corp of America’s Carolina Club in Chapel Hill.
He brought with him his knowledge of regional cuisine and love for the kitchen in hopes to be part of a sustainable locally focused restaurant group. Pompieri pizza was there providing an authentic Italian pizza style with a commitment to sustainability and locally sourced food. He is elated to be invited to the Dinner in the Meadow. Food is more than love, it is life.
Chef Kevin will be preparing... smoked steamship round with a bourbon demi glace, vegetarian lasagna with butternut squash ragu & handmade mozzarella and Beef Carbonnade - Beer braised beef with pasta from Melina's Pasta
Chef John will be doing taco duo - Al Pastor & Chorizo
Chef Kyle Wilkerson
Roxboro, North Carolina
Regan's resume includes the famed Gramercy Tavern, Osteria del Circo ( owned by the Maccioni family of Le Cirque), and Country (Geoffrey Zakarian). Trained and experienced in the style of European cuisines, after relocating to the Triangle, Regan worked at Piedmont before opening Little Hen in 2012, an acclaimed restaurant which was awarded 4.5 stars by N&O reviewer, Greg Cox. In 2013, Regan also founded a culinary pop up event concept - ChickenWire; events gather Triangle’s best chefs to raise funds to benefit not-for-profit organizations. Since closing Little Hen in 2017, Regan founded a prepared foods and catering company - Hull Foods dba Red Sauce Joint through which he also crafts pasta and is a vendor at local farmers markets.
He took an interest early on and learned from his mother and grandparents that your food should speak from your soul. Cooking was a passion and expression of love and unity. He has worked his way up in the restaurant and hospitality industry and his goal is to open up a restaurant that can help feed the hungry and provide to local food banks and shelters. From Goldsboro, NC, he also knows the importance and value farming plays not only to the dinner plate, but to the community as a whole. Adam has participated with us in years gone by and will be representing Michael's Getaway.
Christopher Prieto is a champion pitmaster and owner of PRIME Barbecue in Knightdale, N.C. His journey into cooking and the world of barbecue began when he was a child. Fond memories of Texas and his desire to find the “soul” of barbecue sent him on a personal quest to perfect the art and science of slow-smoked meats. Today, after years of cooking on the professional barbecue circuit, Christopher believes he has finally achieved what he considers “barbecue excellence” with his own signature style that fuses together elements of Texas, Kansas City and North Carolina flavors.
Chef John Oliver Evans is the visionary, owner and head chef behind Funky Fresh. A diverse and growing company, Funky Fresh specializes in all things weddings. Chef Evans prides himself on delivering individualized culinary creations to each guest.
Born and raised in Florida, Regan has been working in professional kitchens for over twenty years. In his early twenties, Regan rapidly worked his way up into leadership positions in several restaurants in Florida. This experience shaped his time in culinary school in NYC, and as he sought to further refine and develop his talent in some of the best restaurants in NYC.
Like Fowler and the City of Oaks, Mandolin is Southern at its roots, and draws influences from around the world. Nestled in the historic Hayes Barton neighborhood, Mandolin has been named one of the “Triangle’s Best Restaurants” since it opened in 2011 and is now one of the premier destinations for celebrating North Carolina cuisine. At Mandolin, Chef Sean Fowler serves a hyper seasonal menu featuring NC seafood, whole animal butchery, a wood fired grill, and food and flowers grown at his childhood home, now Mandolin Farm.
Chef Sean will be preparing... Moroccan Spiced Roasted Lamb Flatbread with Sweet Potato Hummus and a Spicy Peanut and Collard Green Slaw.
Chef Kevin Goller
Durham, North Carolina
“I think the mandolin exemplifies the Southern aspect of music, and is in a lot of ways, a humble instrument.
When done well, I think it certainly shines – not unlike the Southern food I’m trying to do.”
- Chef/Owner Sean Fowler“
After nearly five years at Mandolin, Joel, along with Kevin Donnely and John Anton (former Sous Chef and Beverage Directors of Mandolin) began to develop the concept which became Old North Meats and Provisions. The concept, coming soon to the newly opening Durham Food Hall in Downtown Durham, will focus on traditionally prepared artisanal deli meats and charcuterie for sandwiches and charcuterie boards as well as seasonal sides, pickles and condiments. The Old North Team couldn’t be more excited to bring food they are passionate about to the Triangle community.
2018 Dinner in the Meadow Chefs
Each year, we are blessed with a lineup of outstanding chefs from our area who give of their time to support our efforts, and 2018 was no exception. We encourage you to patronize their businesses
and offer gratitude for being a part of our event.
After attending culinary school at Johnson & Wales in Colorado, Chef Sean Fowler honed his skills at the legendary 3 Michelin Star Le Bernardin in New York City, and then as a chef at AAA, 5-Diamond Fearrington House Restaurant in Pittsboro, NC. In 2011, Fowler returned home to debut his own restaurant – Mandolin – where classic technique and North Carolina’s freshest ingredients would be at the center of the plate.
Kyle Wilkerson is Executive Chef, and Owner of Heirloom, A Poppa Paul Kitchen in Roxboro, NC. Focusing on sourcing local ingredients from NC farmers, most of which are within a 20 mile radius of the restaurant. Forming close bonds with the local farmers, and fishermen, has made the first farm to table restaurant in Person County possible.
Michael Ward is a restaurant and catering entrepreneur that moved to Spring Hope, NC in 2008 after managing restaurants in Maryland, Florida and Raleigh, NC. Michael learned early in
Chef Joel will be preparing... Fermented Cabbage and Potato Latkes with smoked creme fraiche, blackberries and spiced peanuts
Chef Michael will be preparing... Pear Glazed Roasted Acorn Squash with Toasted Peanut and Pecan Crumble
In 2010, Governor Purdue recruited Chef David to serve as the Executive Chef for North Carolina’s Executive Mansion where he remained during terms for Governors McCrory and Cooper. His kitchen at the mansion was a dynamic working classroom where inexperienced staff was given the opportunity to develop marketable culinary skills.
After close to a decade serving at the NC Executive Mansion, Chef David has gone on to pursue a venture of his own, recently opening Brookland Eats in Roxboro, North Carolina, where he’s looking forward to building menus and his own brand. Additionally, he gives generously of his time and talents to community organizations and is often a featured celebrity chef at charitable events in the region.
Chef David will be preparing... Mixed Greens Salad with Pistachio Crumble, Brown Sugar Bacon, Roasted Apples, Sweet Onions, and Sweet Potato Vinaigrette. The bacon will be served on the side for anyone wanting a vegetarian option.
Growing up, food was the centerpiece to every family gathering. From Sunday lunches after church to watching his grandfather catch and cook fresh seafood, it was the breaking of bread that brought family and friends together.
Chef Adam will be preparing... Savory Golden North Carolina Peach Gazpacho Shooters with Candied Mint!
Christopher was featured on season 5 of the TV program “BBQ Pitmasters” and published his first book with Southern Living titled “Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling & Smoking.”
Chef Kevin Goller graduated from the International Culinary Center and knew he had found the life he wanted in the kitchen. After living and working in much of the western half of the country he decided he wanted somewhere different.
Over the last ten years he has been Executive Chef at Treyburn Country Club in Durham and has brought country club dining to a new level–one of fine dining in a casual setting. This led him directly into the Corporate Chef position with McConnell Golf. In his career, he has been featured as one of the top Triangle chefs on TV’s Tarheel Chefs with Jean Almond and has received honors from the renowned Chaînes des Rotisseurs. He also sits on the Board for the North Carolina Restaurant Association. Chef Joe left a long-standing position at McConnell Golf LLC to open his own family friendly sports-themed restaurant and off-premise catering company in Raleigh, called Backyard Bistro.
Chef Joe will be preparing... Pecan Smoked Whole Goat with Moroccan Cous-Cous, Mashed Minty Peas, Savory Cajeta, and fresh Lavash
in life that he loved the creative side of cooking and creating an interesting atmosphere, to include weekend entertainment for his customers. He purchased the existing Showside Restaurant and renamed it Michael’s Showside Grill.
He very quickly added his personal touch with unique décor and upscale dining. In November 2014 he opened Michael’s Getaway Restaurant at Lake Royale in Lake Royale, NC. Then in November 2015 he opened Desserts by Contagious Confections, also located in Spring Hope, NC.
Michael promotes the use of locally grown food by purchasing from the local farmers throughout the year and this is reflected in the quality and freshness of his meal creations. Michael also enjoys the opportunity to let his chefs use their own creative imagination in preparing daily meals.
Chef Michael will be preparing... fresh Franklin County blueberries wrapped in pastry with Honey Texas Pete SriraCHA! Tomatillo Glaze topped with a dollop of locally made vanilla ice cream!
Chef Chris will be preparing... Whole Hog Pork BBQ with Carolina Slaw and Pickled Onions
Falcoz-Vigne was thrilled about the opportunity to expand his knowledge and experience by coming to the United States to work. His passion is to create new recipes based on classic, traditional cuisine using modern and local flavor with century old techniques. Serge believes that la cuisine is an international language, as everyone, all over the world, understands the pleasure of eating something that is delicious and created with love.
Serge first established himself in the U.S. in October of 2009 as an Executive Chef in the Triangle area for 411 West in Chapel Hill. He’s since furthered his career working in this capacity for Raleigh restaurants, 518 West and 18 Seaboard. Presently, he is the General Manager and Chef of Saint Jacques French Cuisine, where he enjoys offering his guests the most authentic French experience possible.
Chef Serge will be preparing... Haricot d’agneau! ... a 'Savory Spiced’ lamb sautéed with haricots flageolet
Chef Serge Falcoz-Vigne
Saint Jacques French Cuisine
Raleigh, North Carolina
Chef Joe, a native of Canastota, New York, is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. His early years in the kitchen were spent at the Stouffer Grand Beach Resort in St. Thomas, Virgin Islands and the Hotel Intercontinental in New York City, as well as four years at The Carolina Club in Chapel Hill.
Chef Adam Reaves
Lake Royale (Bunn), NC
Born, and raised in Durham, NC Kyle found his start after culinary school at the Washington Duke Inn, and a short time with Marriott. Soon an opportunity came along to work under Shane Ingram at Four Square, where Chef Kyle worked his way up to Sous Chef, and horning in on skills he feels are invaluable to this day. Chef Kyle also worked a stint at Watts Grocery, all along while working as R&D, food stylist, and photographer for Edible Piedmont, House Autry, Williams Sonoma, along with other cook books, and publications.
Upon moving out to Person County, an opportunity presented itself, a empty space in Uptown Roxboro, with great possibilities. With an abundance of support the dream became reality. Paying respect to his great grandfather Heirloom, A Poppa Paul Kitchen was born, named after the man who taught Kyle the importance of using the bounties each season provides.
Chef Kyle will be preparing... Braised Beef with Ashe County Mac and Cheese & a NC pecan crumble
Chef Michael Lagcher
Michael's Showside Grill
Spring Hope, North Carolina
Chef Michael Ward
Michael's Showside Grill
Spring Hope, North Carolina